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Homemade Salisbury Steak Recipe – tender, juicy and savory Salisbury steaks smothered in a rich mushroom and onion gravy is pure comfort food in 35 minutes!
This recipe is inspired by Ree Drummond Salisbury Steaks. You may know how much I adore the Pioneer Woman, so when I saw this recipe on her site years ago, I had to try it out.
You’re going to love not only how amazingly delicious this recipe is, but also how quick it is to make! My favorite recipes are definitely ones that are quick and easy.
What kind of meat is Salisbury steak?
Salisbury steak is a combination of juicy ground beef patties smothered in a brown gravy with onions and mushrooms. It is a version of Hamburg steak. Trust me, these are not like the frozen TV dinners you had as a kid though.
Shopping List
To make Salisbury steak, you will need the following items:
- lean ground beef
- seasoned breadcrumbs
- dry ground mustard
- beef bouillon
- ketchup
- onion (I like sweet Vidalia onions)
- mushrooms – button, cremini or both!
- beef stock
- Worcestershire sauce
- Kitchen Bouquet (optional)
- cornstarch
- salted butter
- olive oil
- salt and pepper
How do you make Salisbury Steak?
For the full printable recipe with ingredient amounts, step-by-step instructions and tips, please scroll down to the Recipe Card below.
- In a large mixing bowl, combine the beef with the seasoned breadcrumbs, dry mustard, crushed beef bouillon cube, Worcestershire sauce, ketchup and then season with salt and pepper.
- Form the beef mixture into about 6 oval patties.
- Heat a large skillet over medium-high heat. Add the butter and the olive oil to the skillet.
- Fry the patties until they are no longer pink in the middle.
- After that, remove the patties and set aside. Pour off any extra grease from the patties.
- Reduce the heat to medium. Add the mushrooms and onions to the same pan and cook until the onions are tender and golden brown.
- Then, add the beef stock, Worcestershire, and ketchup. Stir and cook to reduce.
- Make a slurry with the cornstarch and a little water or broth and add it to the gravy to help thicken it.
- Return the patties to the skillet and coat them with the onion and mushroom gravy.
Like Ree, I add Kitchen Bouquet to give my gravy a dark glossy appearance and a little flavor boost, but this is optional.
The Pioneer Woman Salisbury Steak recipe, with a few tweaks, is my absolute favorite homecooked comfort food meal! Easy to see why I love it so much, right?
Delicious Side Dishes
- Garlic Green Beans Recipe
- Mashed Cauliflower
- Make-Ahead Sweet Potatoes with Brown Sugar
- Pan Sauteed Asparagus
- Creamy Sweet Corn
- Loaded Baked Potato Casserole Recipe
Recipe Variations
- For a leaner version, use ground turkey instead of ground beef.
- If you are short on time, you can absolutely use a jar of brown gravy – no shame in taking short cuts!
- For an upscale twist, add a dash of Merlot to deglaze the pan after cooking the mushrooms and onions.
- If you don’t care for mushrooms, you can absolutely leave them out.
Homemade Salisbury Steak Recipe
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Homemade Salisbury Steak
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- Skillet
- Mixing Bowl
Ingredients
Salisbury Steaks
- 1-1/2 pound lean ground beef
- 1/2 cup seasoned breadcrumbs
- 2 teaspoons dry ground mustard
- 1 cube beef boullion
- 4 tablespoons Worcestershire Sauce
- 1 tablespoons ketchup
- salt and pepper
- 1 tablespoons olive oil for frying
- 1 tablespoons salted butter for frying
Gravy
- 1 whole onion, halved and diced
- 2 cups beef broth
- 3 teaspoons Worcestershire sauce
- 1 tablespoon Ketchup
- 1 teaspoon Kitchen Bouquet optional
- 8 ounces mushrooms (button or cremini)
- 1 teaspoon cornstarch
Instructions
- In a large mixing bowl, combine the beef with the seasoned breadcrumbs, dry mustard, crushed beef bouillon cube, Worcestershire sauce, ketchup and then season with salt and pepper.
- Form the beef mixture into about 6 oval patties.
- Heat a large skillet over medium-high heat. Add the butter and the olive oil to the skillet.
- Fry the patties until they are no longer pink in the middle.
- After that, remove the patties and set aside. Pour off any extra grease from the patties.
- Reduce the heat to medium. Add the mushrooms and onions to the same pan and cook until the onions are tender and golden brown.
- Then, add the beef stock, Worcestershire, and ketchup. Stir and cook to reduce. Make a slurry with the cornstarch and a little water or broth and add it to the gravy to help thicken it.
- Return the patties to the skillet and coat them with the onion and mushroom gravy.
Notes
Recipe Variations
- For a leaner version, use ground turkey instead of ground beef.
- If you are short on time, you can absolutely use a jar of brown gravy – no shame in taking short cuts!
- For an upscale twist, add a dash of Merlot to deglaze the pan after cooking the mushrooms and onions.
- If you don’t care for mushrooms, you can absolutely leave them out.
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